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Grape skin extracts as a sustainable source of antioxidants..:
Sridhar, Kandi
;
Charles, Albert Linton
International Journal of Food Science & Technology. 56 (2020) 4 - p. 1937-1945 , 2020
Link:
https://doi.org/10.1111/ijfs.14825
RT Journal T1 <Title>Grape skin extracts as a sustainable source of antioxidants in an oil‐in‐water emulsion: an alternate natural approach to synthetic antioxidants using principal component analysis</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.14825&Exemplar=1&LAN=DE A1 Sridhar, Kandi A1 Charles, Albert Linton PB Wiley YR 2020 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 56 IS 4 SP 1937 OP 1945 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.14825 DO https://doi.org/10.1111/ijfs.14825 SF ELIB - SuUB Bremen
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